Christmas Eve Sour Soup

This is a traditional Slovak recipe from my father's side of the family.  All the brothers and sisters make it every Christmas Eve, and it has been updated to be more user-friendly for the younger cooks of our extended family.  It is rich and satisfying, and gets better the next day.  Serve with a splendid crusty bread for 6 happy diners!

1 pkt Knorr's dry Vegetable Soup Mix
1 quart water
1 Tblsp dry Onion Soup Mix
1 15 ounce can of saurkraut juice OR the juice from two 27 oz cans of saurkraut
1 or 2 15 oz cans mushroom stems and pieces, drained
4 slices bacon, cut into 1" pieces
1/2 tsp caraway seed (optional)
1 15 oz can white beans, drained (optional)

Bring the 1 quart of water to a boil in a deep saucepan and add the Knorr vegetable soup mix plus the 1 Tblsp of dry onion soup mix and boil for 15 minutes.

While this is boiling, fry the bacon pieces until mostly crisp.

If you cannot locate sauerkraut juice locally, you can drain 2 large cans of kraut through a colander to yield 15-16 oz, , or if you have a juicer, run 1 can of kraut through the juicer to yield 15-16 oz.

Add bacon, sauerkraut juice (I always throw in about 1/2 cup of the saurekraut as well) caraway seeds and mushrooms.

Simmer for at least another hour (you may add more water if necessary).

If desired, the white beans may be added a few minutes before serving.